From: Food Network - Alton Brown
1 Lb Slow Cooker Chickpeas (*Recipe below)
2 Garlic cloves, minced
1½ tsp Kosher salt
5 Tbsp Lemon juice, freshly squeezed
¼ C Water
⅓ C Tahini, stirred well
¼ C Extra virgin olive oil, plus more for serving (optional)
Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil. To serve, transfer the hummus to a bowl and drizzle with additional olive oil.
*Slow Cooker Chickpeas
Place 7 cups of water, 1 lb dry chickpeas, and 1/4 tsp baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.